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Handbook of Vegetable Preservation and Processing

Handbook of Vegetable Preservation and Processing by Y. H. Hui
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Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.
CRC Press; September 2003
759 pages; ISBN 9780203912911
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Title: Handbook of Vegetable Preservation and Processing
Author: Y. H. Hui; Sue Ghazala; Dee M. Graham; K.D. Murrell; Wai-Kit Nip
 
ISBNs
0203912918
9780203912911
9780824743017